Combine onion, sultanas, ginger, rind, wine, vinegar and sugar in a saucepan. Stir over low heat to dissolve sugar, then add rhubarb stems and simmer for 5 minutes. Strain rhubarb, reserving the syrup. Return syrup to pan and simmer until reduced by half. Pour syrup over rhubarb and allow to cool. Serve with wedges of ripe soft cheese.

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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